Fiesta Sandwich Spread
INGREDIENTS:
1 lime, juiced
1 small bunch cilantro leaves
2 jalepeno peppers, seeded
½ cup mayonnaise
2 cloves garlic, crushed
DIRECTIONS:
Mix together in food processor until smooth. Refrigerate.
Spread on toasted gf bread.
Lettuce, sliced tomato, black olives, shredded cheddar cheese, smoked turkey breast.
Recipe adapted from Pampered Chef
Easy Zucchini Quiche
INGREDIENTS:
3 cups sliced zucchini
½ cup onion
3 eggs
½ teaspoon sea salt
½ cup grated x-sharp cheese
½ teaspoon oregano
1/3 cup canola oil
1 cup Gluten-free baking mix
DIRECTIONS:
Mix all ingredients together. Spray pan with non-stick baking spray.
Bake 350 in 13” x 9” pan for 30 minutes or until golden brown.
Potato Candy
INGREDIENTS:
2 tablespoons cold mashed potatoes
½ teaspoon milk
½ teaspoon vanilla
1 teaspoon butter, softened
Powdered sugar
Peanut Butter
DIRECTIONS:
Mix potatoes, butter, milk, and vanilla. Add powdered sugar (about 1 pound) until consistency of pie dough. Divide dough into 2 or 3 parts. Roll between wax paper sheets. Refrigerate. When cold, spread peanut butter over dough. Let warm to room temperature for a few minutes. Roll as for jelly roll. if dough begins to crack while rolling, let warm a few more minutes. Refrigerate rolls before slicing.
BARBEQUE MARINADE
INGREDIENTS:
4 Tablespoons Olive Oil
4 Tablespoons Organic Wheat-free Tamari Sauce
3 Tablespoons Bragg’s Apple Cider Vinegar
2 Tablespoons Brown sugar
4 Cloves Garlic, Minced
1 Teaspoon Dried Thyme Leaves
1 Teaspoon Basil
1/2 Teaspoon Ground Cloves
1 Teaspoon Smoked Paprika
Freshly Cracked Peppercorn
DIRECTIONS:
Blend all ingredients together.
Pour over chicken breasts. Marinate at least 4 hours. Grill. Baste with extra marinade.
FARMERS CHEESE PIEROGI FILLING
INGREDIENTS:
1 to 1-1/2 pounds of Farmer’s Cheese
1 egg, beaten
1 teaspoon sugar
1/4 teaspoon nutmeg
DIRECTIONS:
Mix all ingredients. Refrigerate until cold.
Use 1 teaspoonful per pieroghi.
Makes 4-5 dozen.
Recipe courtesy Gloria w.
CABBAGE PIEROGI FILLING
INGREDIENTS:
Medium head of cabbage
¼ cup canola oil
Sea salt
Pepper
DIRECTIONS:
Grate a solid, medium head of cabbage.
Fry cabbage in 1/4 cup oil, until cabbage is lightly browned and tender.
Add a little water, if too dry, to complete cooking.
Add salt and pepper to taste.
Refrigerate until cold.
Roll into 1” balls.
Makes 6 dozen.
Recipe courtesy Gloria w.
PRUNE PIEROGI FILLING
INGREDIENTS:
Solo® prune filling (Use a teaspoonful or less per pierogi)
or
Dried pitted prunes
DIRECTIONS:
If using dried pitted prunes, boil in a small amount of water to soften. Drain. Cut in half, if prunes are too large.Makes 4 dozen.Recipe courtesy Gloria w./span>
POTATO & CHEESE PIEROGI FILLING
INGREDIENTS:
5 pounds potatoes, peeled and cubed
1 teaspoon garlic powder, add to water
8 ounces extra-sharp cheddar cheese
1/4 cup butter
1 teaspoon sea salt
DIRECTIONS:
Boil potatoes until tender. Drain, reserving some of the water.
Mash potatoes with 8 ounces shredded extra-sharp cheddar cheese,
1/4 cup butter, and 1 teaspoon salt.
Add a bit of reserved water if needed, to moisten.
Refrigerate until cold. Roll into 1″ balls.
Makes 8-9 dozen.
Recipe courtesy Gloria w. (more…)
Pierogi Dough
INGREDIENTS:
2/3 cup tapioca flour
2/3 cup potato starch flour
2/3 cup brown rice flour
3 tablespoons corn starch
2/3 teaspoon salt
1 teaspoon xanthan gum
1 stick butter
2/3 cup sour cream
3 eggs, beaten
1 teaspoon apple cider vinegar
DIRECTIONS:
Eggs, butter, and sour cream should be cold for best results.
Combine dry ingredients in mixing bowl.
Cut cold butter into slices and work into flour mixture with pastry cutter.
Add eggs, sour cream and vinegar. Stir until well blended. Work dough into a ball using hands, adding a little more flour, as needed. Dough should be not be sticky.
Roll 1/4 of the dough at a time. Roll out as for pie crust. Flour board and rolling pin so dough doesn’t stick to surfaces. You can also roll dough between wax paper sheets, but flour those as well.
Cut 3″ circles out of dough.
Fill centers with approximately 1 tablespoon of cold filling.
Gently fold in half. Gently press edges together to seal.
To freeze: Arrange pierogies onto cookie sheet so none are touching. Freeze until solid. Remove from tray. Store in freezer bags.
To cook: Place frozen pierogies into boiling water. Boil gently until they float to surface (approximately 3-5 minutes). Drain.
To serve: Melt 1 stick of butter. Add 1 chopped onion. Fry until onions are nicely browned. Toss mixture over pierogies.
Makes 4 dozen.
Recipe courtesy Jamie f.
Baked Ziti
INGREDIENTS:
1 pound brown rice penne pasta
16 ounce ricotta cheese
2 eggs
7 ounces mozzarella cheese
2 tablespoons Romano cheese
¼ teaspoon cracked peppercorn
Sprinkle parsley
Sprinkle basil
1 can tomato sauce
2 tablespoons red wine
DIRECTIONS:
Cook 1 pound penne rice noodles in boiling water according to package directions and drain.
Beat 2 eggs. Add cheeses, sauce, and spices. Mix well. Fold in pasta. Spritz Baking pan with cooking spray. Add pasta mix. Top with extra sauce, mozzarella, and Romano cheese.
Bake 325° for 45 minutes.
Adapted from Donna d’s recipe.